Real Recipes From Real Home Cooks ®

almond crusted tilapia

(5 ratings)
Blue Ribbon Recipe by
Leslie Holt
Franklin, TN

This recipe calls for almonds. However, I have used pecans and actually like the taste better.

Blue Ribbon Recipe

Even those of you not too keen on fish may just love this tilapia one! It can be prepared for a quick family meal. The almond crust fries up perfectly and holds in the tender, flaky fish. The savoriness in the seasoning mixed with the almost sweet almonds is a lovely combination of flavors. Serve with a side salad or a veggie and you have a meal the whole family will love.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For almond crusted tilapia

  • 2
  • 1 tsp
    lemon pepper
  • 1 tsp
    garlic pepper
  • 1 c
    ground almonds
  • 1 c
    grated Parmesan cheese
  • 8
    tilapia fillets
  • 1/4 can
    all-purpose flour, for dusting
  • 6 Tbsp
  • salt, to taste

How To Make almond crusted tilapia

  • Beaten eggs in a bowl with seasoning.
    Beat the eggs with the lemon pepper and garlic pepper until blended; set aside.
  • Crushed almonds and Parmesan cheese in a shallow dish.
    Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside.
  • Dusting tilapia with flour.
    Dust the tilapia fillets with flour and shake off excess.
  • Dipping tilapia in the egg.
    Dip the tilapia in the egg.
  • Dipping tilapia in almond/cheese mixture.
    Then press into the almond mixture.
  • Frying the tilapia in butter.
    Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted (about 5 minutes).
  • Tilapia on a plate with lemon and parsley.
    Transfer the tilapia to a serving dish and garnish with parsley springs and lemon wedges to serve. Enjoy!!